RE: [CH] Mojitos

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> And, if I remember rightly, the mojito is usually served with
> a long, green chile.

Not the way we were introduced to them.  No chile at all.
But it just might work that way.....

> My only attempt to produce one of these things...   ...was
> pretty abysmal. I got a sip, my wife got a sip, and the sink
> got the rest.  Anyone have a reliable, tested formula?

Yes, as a matter of fact, I have a thoroughly tested formula.
of rum (750 ml for those metrically challenged CHs) to get the 
restaurant's mix right.

Fill a highball glass (8 or 10 oz) with ice
Add 2 shots rum (clear/silver, not amber/dark)
Add 1 shot simple syrup (see Note below)
Add 1/2 shot lime juice (not Rose's)
Add club soda to nearly full
Garnish with fresh mint sprig (crush lightly, use to stir)

Lime juice/simple syrup amounts may vary due to syrup
thickness and tartness of limes used.  Bottled lime juice not
recommended because it has (to me) a chemical taste.

Simple syrup is used because it disolves easily into the drink.
I think they make a special granulated sugar, but we didn't
have any of that.

Note:  Simple syrup is, well, simple to make.  In a saucepan
mix 1 cup sugar and 1 cup water, heat until sugar is disolved.
Let cool, then use.  Store in a squeeze bottle in the fridge, keeps
indefinitely.  If you cook the syrup down to reduce the volume
it will be thicker and sweeter.

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